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Home Dish Shami kababs

Shami kababs

Introduce

Chef :

Sumera Rahman

Shami kababs

When it comes to serving, Shami Kabab are incredibly versatile. Serve alone with hot and sour sauce, ketchup, or chutney of choice. (Preferably along with chai!) Use as a patty for burgers (aka ‘bun kebab’) or sandwiches. Serve with Kachumber Salad, or fresh, crunchy vegetables chopped up with a bit of salt, pepper, and lemon juice. Serve as side along with pulao or naan along with chutney or raita. Shami kebabs are tender patties made with beef and (yellow split peas) along with onion, herbs and spices.

Ingredient

1 tbsp

coriander seeds

2 tsp

whole black peppercorns

2 inch

piece cinnamon stick, broken into a couple pieces

small black cardamom

green cardamom pods, seeds removed and pod discarded

whole cloves

1 tsp

toasted or regular cumin seeds

680 g

ground beef or small cubs, (preferably zero fat)

1 cup (195 g)

chana dal (yellow split peas), washed and soaked

(~210-270 g) medium to large onion,cut in four

8-10

garlic cloves, leave whole – will be crushed later

1 1/2 inch (1 1/2 tbsp)

piece ginger, minced or crushed

medium bay leaf

1/2-1 Tbsp

red chili flakes

1 tsp

cumin seeds

2-3 tsp

salt

1/2 tsp

chaat masala, optional

egg, whisked For mixing

small onions, coarsely chopped

1-3

green chili pepper, thinly sliced

Bunch

coriander leaves

2 tbsp

dried mint leaves

2 inch

ginger

Cooking instructions

* Step 1

In a medium, lightweight pot, add all of the ingredients along with the freshly ground spices and 1/2 cups of water. Mix well to combine. Cover to bring to a boil over high heat. Use a slotted spoon to skim off any scum that rises to the surface.

* Step 2

Place the lid a jar and continue to cook on high heat for 50 minutes to 1 hour (depending on thickness of your pot), stirring occasionally, until the chana dal (yellow split peas) is completely cooked.

* Step 3

During the last 15-20 minutes, stir frequently to completely evaporate any moisture. The mixture will start sticking to the bottom of the pan. Turn off the heat and allow to cool.

* Step 4

After Cooking Combine the onion, green chili pepper, cilantro, and mint in the bowl of a food processor to finely chop (but not blend) this mixture.

* Step 5

Transfer to a large bowl. Add the cooled beef and lentil mixture to the food processor. In batches, process this mixture until as smooth as possible Transfer this mixture to the bowl Add the whisked egg and mix to combine.

* Step 6

Using oiled hands, shape ¼ cup heaped of the mixture into a flat, round patty about 2 3/4 inches in diameter. Fill the center with onion mixture and cover it all side shaped with the help of palm Continue with the rest of the mixture. You will have around 20 patties.